Does seasoned cast iron still need to be oven dried?
I have a new, twice-seasoned (to 250C), (non-enameled) cast iron pan. Does the seasoning/coating remove the need to have it oven dried at the end of the day? Or it still has to be done no matter the seasoning?
Best Answer
Any exposed, non-coated part of a cast iron pan will be subject to rusting. Oven drying drives off the water before the reaction can happen to a noticeable amount.
The seemingly smart alec, but actually serious answer is: try to not oven dry it. If it does not generate rust, then it is seasoned enough. If it rusts, then rub again with light oil and oven dry. I tend to lightly wipe all over my cast iron a bunch of times until I get the entire pan nicely seasoned.
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Do you have to dry cast iron in the oven?
Before any cooking can begin, cast iron pans must be thoroughly seasoned, even if they come pre-seasoned from the manufacturer. Wash the pan with hot water and dish soap. Thoroughly dry the pan. Place pan in the oven for 10 minutes to open up the iron and make sure it is completely dry.Should you let cast iron cool after seasoning?
The high heat allows the oil to break down and bond with the cast iron. If your oven isn't hot enough, the oil won't break down and your skillet will come out sticky. This process takes about one hour. After that hour is up, turn off your oven and let the skillet cool off in there.Do you have to do anything to a seasoned cast iron?
Much like taking the time to clean a cast iron skillet, it's important that you keep the seasoning topped up on exposed cast iron. If you don't, you'll notice food will start to stick as you cook, and the pan will be left more vulnerable to rust as well.How long should you bake cast iron when seasoning?
Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.The Easy Guide On Seasoning and Restoring Cast Iron
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Answer 2
If you use it every day or so, then no. There is no need to oven dry your cast iron pans once they have developed that dark coat. But after rinsing them you need to dry them promptly with a paper towel. Give them a barely-there coat of oil before storing. Soap is not recommended. The New York Times had an article on how to take care of your cast iron pan.
If your pan is new, the seasoning may not be complete. You will know you have a well seasoned pan when you can fry an egg on low heat and not have it stick. Until it is well seasoned, avoid cooking acid ingredients.
To season the pan use unsaturated fats (a vegetable oil like canola oil); they react with the iron better than the animal fats some instructions recommend. Because a seasoning pan smokes, I suggest doing it in the barbecue. Let it "cook" for 30 minutes with the temperature at 450?F. Let it cool before handling.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Max Vakhtbovych, Erik Mclean, Plato Terentev, Erik Mclean